Cake composition with an emulsifier

ABSTRACT

The present invention relates to an emulsifier composition useful for making improved quality cakes, said emulsifier composition comprising 15.4 to 15.8 parts of Distilled glycerol monostearate (DGMS), 15.4 to 15.8 parts of Poly glycerol monostrearate (PGMS), 1.0 to 1.4 parts of Sodium stearoyl-2-lactylate (SSL), 15.4 to 15.8 parts of Polysorbate-60 (PS-60), 15.4 to 15.8 parts of Sorbitan monostearate, 0.12 to 0.16 parts of Sodium dodeceyl sulphate (SDS), 5.0 to 7.0 parts of glycerol and 0.5 to 1.5 parts of lactic acid on 100 parts of water and also a process for preparing the same.

CROSS REFERENCE TO RELATED APPLICATIONS

This application is a Divisional of application Ser. No. 10/400,932,filed Mar. 28, 2003, the entire contents of which are herebyincorporated herein by reference.

FIELD OF THE INVENTION

The present invention relates to an emulsifier composition for cakes anda method for making improved quality cakes thereof.

BACKGROUND AND PRIOR ART DESCRIPTION

The bakery industry in India has now occupied a significant place inindustrial sector. It represents one of the largest organised foodprocessing industries in the country having a turn over of Rs.5,000crores. The bakery industry produces a variety of products to cater toall sections of population (Vikas Singhal, 1999, Indian Agriculture,Indian Economic Data Research Centre, pp 72-83). The annual productionof bakery products which includes bread, biscuits, pastries, cakes,rusks etc., most of which are in the unorganised sector, is estimated tobe in excess of 30 lakh tonnes (India 2001. Reference Annual, Ministryof Information & Broad Casting, Govt., of India). There is a steadyincrease in the production and consumption of cakes especially thosegenerally known as Tea cake/Bar cake/Slice cake which are manufacturedand marketed on large scale in packed form even by the medium scalebaking units. Although cakes may differ substantially in their fatcontent, they are all definitely benefited by the incorporation of anemulsifier or a combination of emulsifiers. Extremes of fat addition tocakes are represented by pound cake on the one hand, and by sponge cakeon the other. Some formulas for pound cake require a weight ofshortening equal to that of the flour or 100% in baker's terminologywhereas sponge cake is made without any added shortening. Usually, theamount of fat in cake making ranges from 35-50% based on the flour inthe formula. Despite the variations in shortening levels, all types ofcakes, including sponge cake are improved by the action of emulsifiers.The term emulsifier is used to describe these ingredients because theyall exhibit some ability to emulsify oil and water. Starch complexing,protein strengthening and aeration are the primary functions ofemulsifiers. Cereal based foods constitute the largest end-use group ofapplication for emulsifiers. (David Rusch T., 1981. Emulsifiers: Uses inCereal and bakery foods, Cereal Food World, 26(3): 111-115) Emulsifiersare important functional additives in modern food processing.Emulsifiers are surface-active ingredients that can emulsify andstabilise emulsions and perform many diverse functions in food productdevelopment. With the growing economic importance of the sweet goodssector, including cakes, cookies, whipped toppings and icings there is agrowing awareness of the need to develop emulsifiers to serve this groupof products. As the needs of the sweet goods industry become morecomplex, ongoing technology and product development efforts haveresulted in a wide range of emulsifiers. Ideal emulsifier meets tocontribute to enhanced emulsification, aeration, foam stabilization andstarch complexing. Monoglycerides are the most basic and predominantclass of emulsifiers, both in terms of technical importance and in totalusage, which by some accounts make up 65-75% of total emulsifier usage.(Silva R. F., 2000, Uses of alpha crystalline emulsifiers in the sweetgoods industry, Cereal Food World, 45(9): 405-410) Each bakery has itsown way of preparation of emulsifiers. The need of the hour for bakerswould be the water based emulsifier system. The bakers' need is to beexploited and there is a good growth potential for the industries, whichmanufacture the cakes. Moreover, the emulsifier system can be useful tosmall as well as large scale bakeries.

Emulsifiers or surfactants are used extensively in baked goods toimprove product volume, tenderize crumb, slow the rate of crumb firming,etc. such emulsifiers and surfactants are also known in baked goodsindustry as crumb softners, antistaling agents, dough conditioners andthe like. Hereinafter, the term emulsifier will be used to representboth emulsifiers and surfactants.

The mechanism for emulsifier functionality is well known and is relatedto amphiphilic character and resulting surface activity of theemulsifier. The use of emulsifiers in specific applications is guidednot only by the hydrophilic lipophilic balance (HLB) of the emulsifierbut also by handling characteristics conferred by its physical form(e.g., plastic powdered beads, flakes). Thus, as proper dispersion ofthe emulsifier is crucial to its ability to function in an application,the baking industry generally uses plasticised shortening—likeemulsifiers, preheated paste like emulsifiers, fine powdered emulsifiers(especially dry mixes), or some combinations of these, for ease ofprocessing (Pyler, E. J. 1988. Baking Science & Technology, 3^(rd) ed.Sosland Publishing Company, Merriam, Kans.). It is desirable to producean emulsifier system that enhances batter aeration, increases cakevolume, produces a finer and more even structure with softer texture,and improves storage qualities.

Emulsification of fat in cake batter is one of the many functions ofsurfactant. Another characteristic of these additives is their abilityto control crystal transformation of fats. They have ability to interactwith starch and protein. They improve the shortening action of fat byincreasing its spreadability on the starch granules and protein strands.In cakes, emulsifiers provide such quality improvement as large volume,finer grain and texture, a more tender crumb, improved eating quality, ahigher degree of symmetry and extension of keeping quality (Birnbaum H.,1978 Surfactants and Shortenings in Cake making, The Baker's Digest,28-38). There is no doubt that cake batter is an emulsion. Differentemulsifiers such as polysorbate 65, polysorbate 80, sodium laurylsulphate, sorbitan monosterate, polysorbate 60, monoglyceride citrate,calcium stearoyl-2-lactylate, diacetyl sodium sulfosuccinate, sodiumstearoyl fumarate, succinylated mono glycerides, sodium stearoyllactylate, ethoxylated mono and diglycerides etc., will give differentemulsion characteristics in the batter system. Most of the emulsifiersdecrease the batter specific gravity except in the case of DMG forslight increase at low levels. In all cases, cake volumes improved (DelVecchio. 1975. Emulsifiers and their use in soft wheat products. TheBakers Digest, 28-35, 52).

Reference may be made to Mac Donald and Douglas Bly. 1966 Determinationof optimal levels of several emulsifiers in cakes mix shortenings.Cereal Chemistry 43, 571-584) wherein four emulsifiers, monoglycerides(GMS), sorbitan monostearate (SMS), Polyoxyethylene (22), sorbitanmonostearte (PBS-60) and glycerol lactopalmitate (GLP) were evaluated asemulsifiers for cake mix. Results obtained from application of responsesurface methodology approached maximal response when combinations of allfour emulsifiers were used. The proportion of each emulsifier to be usedin the combination was more precisely estimated by use of a simplerdesign. The application of the principles of evolutionary operation(EVOP) to experimental design is believed to be unique. The resultsappear to justify use of such methods to determine the optimalproperties of components in complex mixtures as in mix formulation.

Reference may be made to Kim and Walker 1992 Effect of sugars andemulsifiers on starch gelatinisation evaluated by differential scanningcolorimetery Cereal Chemistry 69: 212-217, wherein differential scanningcolorimetery (DSC) was used to evaluate the effects of sugar andemulsifier interactions on gelatinzation temperatures of three differentstarches.

Reference may be made to Pierce. M. M., and Walker. C. E., 1987 Additionof sucrose fatty acid ester emulsifiers to sponge cakes Cereal Chemistry64; 222, wherein use of sucrose fatty acid emulsifier to sponge cake isdescribed and they observed improvement of quality of sponge cakes.

Reference may be made to Wootton et al, 1967 The role of emulsifiers inthe incorporation of air into layer cake batter systems Cereal Chemistry44: 333-343, wherein the role of emulsifiers in the incorporation of airinto layer cake batter system was studied. The most generally usefulemulsifiers for the purpose of increasing the quality of cakes are thosethat have been termed as α- tending emulsifier because they tend tosolidify in stable alpha crystalline form.

Although many types of emulsifiers can function effectively in cakes,several are prominent because of excellent cost/performance value. Incake mixes, the most common emulsifier in 10-15%, PGME, based on, andincorporated into, the shortening. Monoglycerides and mixtures oflactated monoglycerides with PGME also are used in cake mixes. (David.Rusch T., 1981. Emulsifiers: Uses in Cereal and bakery food 26(3):111-115).

Reference may be made to Del Vecchio. 1975. Emulsifiers and their use insoft wheat products. The Bakers Digest 52: 28-35, wherein the use ofcombination of emulsifiers like distilled monoglyceride, sorbitanmonostearate, glycerol lactopalmitate and stearoyl-2-lactylic acid isdescribed. In all cakes, volumes improved. Glycerol lactopalmitate andsorbitan monostearate produced an almost linear increase in cake volumeas the level of emulsifier increased.

Reference may be made to Brooking Betty and co-inventors U.S. Pat. No.4242366 (1980), wherein a blend of commercial grade emulsifiers suitablefor use in a dry prepared mix, dry prepared cake mixes containing such ablend and processes for preparing same are described. The emulsifiersused are polypropylene glycol monoester, α-monoglyceride, and glycerollacto ester. The drawback here is that the medium used for emulsifiersystem mainly comprises liquid triglyceride oils such as peanut oil,sesame oil, sunflower oil whereas the emulsifier composition in thepresent invention consist of different emulsifiers in the medium ofwater.

Reference may be made to Seiden and Mishkin, Martin. A., U.S. Pat. No.4,680,184 (1987), wherein a emulsifier formulation was made for cookies.The formulation consists of 40% to 90% by weight of the composition, onthe basis of monoglyceride content, fatty acid mono-glycerides havingfrom about 35% to 99% fatty acid mononglycerides and from 1% to 50%fatty acid diglycerides, with at least 65% of said fatty acid consistingof C₁₄-C₂₀ saturated fatty acid and C₁₆-C₂₀ trans-unsaturated fattyacids and mixture thereof. The emulsifier system is meant particularlyfor the dual-textured cookies or drop cookies. The emulsifier systemimproved the texture, flavour, mouthfeel, taste and appearance ofcookies. The drawback of the process is that the emulsifier system ismeant for cookies, the main product is characterised by crisp texture,where as the present invention of emulsifier system is for cakes and theproduct is characterised by soft, moist texture.

Reference may be made to Tanaka et al U.S. Pat. No. 5,178,897 (1993)wherein the invention relates to a water-in-oil emulsion composition forbakery. It particularly relates to a water-in-oil emulsion compositionfor bakery, wherein an extremely high emulsion stability and a highproportion of aqueous phase can be achieved, capable of giving a producthaving an excellent flavour, a soft texture and a good meltability inmouth when used in particularly baked products. Though other emulsifiersare used, the particularly preferred are monoglycerides,diacetyltartaric acid monoglyceride, succinic acid and polyglycerolfatty acid esters. The aqueous phase of the emulsion composition of ahigh water content may further contain dairy products, common salt,sugars, puree or juice of fruits or vegetables, concentrates thereof andlactic acid fermentation products thereof as seasoning components, ifrequired. The drawback is that the emulsion composition is composed ofemulsifiers, other ingredients and has a high water content whereas inthe present invention the emulsion composition is entirely a water-basedone containing emulsifiers only. Also, the emulsifiers used here aredifferent.

Reference may be made to Setser U.S. Pat. No. 5,534,285 (1996) whereinthe process is concerned with reduced calorie, organolepticallyacceptable cake products. Substantial reductions in high calorie cakeingredients (e.g. shortening and sugar) are possible throughincorporation of relatively minor amounts of expanded liquid or gelmesophase emulsifiers into the cake batters. More particularly it isconcerned with such cakes, and the starting batters wherein sweeteningagent is reduced to a maximum of about 50%. Shortening is substantially,if not entirely, eliminated through use of an appropriate emulsifiersystem.

A variety of bulking agents such as polydextrose, sorbitol, maltitol,lactitol can be used to give appropriate structure to the final cakes.The drawback of the process is that the surfactant system invented ismeant for low calorie cakes wherein the quantity of sugar and fat isreduced in the formulation and also bulking agents are added to give thestructure whereas the present invention relates to the use of emulsifiersystem in cakes to improve the quality. The composition and themethodology of preparation of the emulsifier composition are differentin this invention.

Reference may be made to Kuin Adrianus patent EP 0787434 (1917)discloses a composition comparing an emulsifier selected from propyleneglycerol monoesters, monoglycerides and sodium stearyl lactate and acarrier selected from micro-particulate whey protein concentrate. Theemulsifier and carrier may be co-processed byspray-drying/homogenization/other process to bring intimates comminglingof components. This system is meant for baked goods. The drawback hereis that the emulsifier selected here are different and it has a carrierwhereas the present invention of emulsifier composition consists ofdifferent emulsifiers with no carrier system.

Reference may be made to Yuan U.S. Pat. No. 6,017,388 (2000), wherein amethod of producing starch emulsifier composition by heating a starch inthe presence of an emulsifier to form an elastic textured paste isdescribed. The starch-emulsifier composition produced are useful in avariety of food and beverage applications like stabilisation of foam inice cream, fat replacer in a variety of reduced-fat and fat-free foodssuch as cakes, pudding, sauces, margarine, cream cheese, yoghurt, fudgeand other confections, cheeses and as a shortening in baked goods suchas pies, cookies, breads, cakes, noodles, crackers and pretzels. Thedrawback is that the starch-emulsifier system is water based and couldbe used in variety of products whereas the present invention relates tothe use of emulsifier composition in cakes.

OBJECTS OF THE PRESENT INVENTION

The main object of the present invention is to provide an emulsifiercomposition for preparing improved quality cakes.

Another object of the present invention is to provide a process forpreparing the emulsifier composition.

SUMMARY OF THE INVENTION

The present invention relates to an emulsifier composition useful formaking improved quality cakes, said emulsifier composition comprising15.4 to 15.8 parts of Distilled glycerol monostearate (DGMS), 15.4 to15.8 parts of Poly glycerol monostrearate (PGMS), 1.0 to 1.4 parts ofSodium stearoyl-2-lactylate (SSL), 15.4 to 15.8 parts of Polysorbate-60(PS-60), 15.4 to 15.8 parts of Sorbitan monostearate, 0.12 to 0.16 partsof Sodium dodeceyl sulphate (SDS), 5.0 to 7.0 parts of glycerol and 0.5to 1.5 parts of lactic acid on 100 parts of water and also a process forpreparing the same.

DETAILED DESCRIPTION OF THE PRESENT INVENTION

Accordingly, the present invention provides an emulsifier compositionfor making improved quality cakes, said emulsifier compositioncomprising 15.4 to 15.8 parts of Distilled glycerol monostearate (DGMS),15.4 to 15.8 parts of Poly glycerol monostrearate (PGMS), 1.0 to 1.4parts of Sodium stearoyl-2-lactylate (SSL), 15.4 to 15.8 parts ofPolysorbate-60 (PS-60), 15.4 to 15.8 parts of Sorbitan monostearate,0.12 to 0.16 parts of Sodium dodeceyl sulphate (SDS), 5.0 to 7.0 partsof glycerol and 0.5 to 1.5 parts of lactic acid on 100 parts of water.

In an embodiment of the present invention, the composition comprises15.6 parts of Distilled glycerol monostearate (DGMS), 15.6 parts of Polyglycerol monostrearate (PGMS), 1.2 parts of Sodium stearoyl-2-lactylate(SSL), 15.6 parts of Polysorbate-60 (PS-60), 15.6 parts of Sorbitanmonostearate 0.14 parts of Sodium dodeceyl sulphate (SDS), 6.0 parts ofglycerol and 1.0 parts of lactic acid on 100 parts of water.

In another embodiment of the present invention, the pH of the emulsifiercomposition is neutral.

In yet another embodiment of the present invention, the incorporation ofemulsifier composition in the batter produced a decrease in batterdensity and an increase in fine, uniform and evenly distributed aircells resulting in cakes with an increased specific loaf volume and adecreased crumb firmness value.

In still another embodiment of the present invention, the cake thusobtained has crumb firmness value in the range of 950-1175 g.

In a further embodiment of the present invention, the cake thus obtainedhas an overall sensory score of 93%.

The present invention also provides a process for preparing anemulsifier composition for making improved quality cakes, said processcomprising the steps of:

-   (a) mixing 15.4 to 15.8 parts of Distilled glycerol monostearate    (DGMS), 15.4 to 15.8 parts of Poly glycerol monostrearate (PGMS),    1.0 to 1.4 parts of Sodium stearoyl-2-lactylate (SSL), 15.4 to 15.8    parts of Polysorbate-60 (PS-60) and 15.4 to 15.8 parts of Sorbitan    monostearate with 100 parts of water;-   (b) heating the aqueous solution of step (a);-   (c) adding 0.12 to 0.16 parts of Sodium dodeceyl sulphate (SDS), 5.0    to 7.0 parts of glycerol and 0.5 to 1.5 parts of lactic acid to the    heated mixture of step (b) and blending the same to obtain a    homogenous mixture, and-   (d) adjusting the pH of the mixture of step (c), and allowing the    same to set to obtain the emulsifier composition.

In an embodiment of the present invention, the emulsifier composition isused to make cakes with improved crumb cell characteristics, volume andspecific loaf volume and textural charateristics such as optimummoistness, tenderness and softness.

In another embodiment of the present invention wherein in step (a), 15.6parts of Distilled glycerol monostearate (DGMS), 15.6 parts of Polyglycerol monostrearate (PGMS), 1.2 parts of Sodium stearoyl-2-lactylate(SSL), 15.6 parts of Polysorbate-60 (PS-60) and 15.6 parts of Sorbitanmonostearate are added to 100 parts of water water.

In yet another embodiment of the present invention, the water is heatedto 60° C. followed by the addition of emulsifier, SDS, glycerol, lacticacid while stirring. The pH of the mix was adjusted to neutral.

In still another embodiment of the present invention wherein in step(b), the aqueous solution is heated to a temperature of 60° C.

In one more embodiment of the present invention wherein in step (c),0.14 parts of Sodium dodeceyl sulphate (SDS), 6.0 parts of glycerol and1.0 parts of lactic acid are added to the hot aqueous solution of step(b).

In one another embodiment of the present invention, the incorporation ofemulsifier composition in the batter produced a decrease in batterdensity and an increase in fine, uniform and evenly distributed aircells resulting in cakes with an increased specific loaf volume and adecreased crumb firmness value.

In another embodiment of the present invention, the cake thus obtainedhas crumb firmness value in the range of 950-1175 g.

In a further embodiment of the present invention, the cake thus obtainedhas an overall sensory score of 93%.

Accordingly, the present invention relates to an emulsifier compositionfor cakes and a method thereof and comprises:

-   Step 1: Weighing of emulsifiers—Distilled glycerol monostearate    (DGMS), Poly glycerol monostrearate (PGMS), Sodium    stearoyl-2-lactylate (SSL) Polysorbate-60 (PS-60) and Sorbitan    monostearate (SMS).-   Step 2: Heating water to 60° C. followed by the addition of weighed    emulsifiers, Sodium dodeceyl sulphate (SDS) with stirring followed    by addition of glycerol and lactic acid.-   Step 3: Adjustment of pH of the mix to neutral.-   Step 4: Allowing the emulsifier composition to set so as to form    homogenous gel.    Method of Preparation of Emulsifier System

Following formulation was used for preparation of water based emulsifiercomposition INGREDIENTS Weight (g) Distilled glycerol monostearate 7.8(DGMS) Poly glycerol monostrearate (PGMS) 7.8 Sodiumstearoyl-2-lactylate (SSL) 0.6 Polysorbate-60 (PS-60) 7.8 Sorbitanmonostearate (SMS) 7.8 Glycerol 3.0 Sodium dodeceyl sulphate (SDS) 0.07Lactic acid 0.5 Water 50

Water is heated to 60° C. followed by addition of emulsifiers withstirring after which SDS, glycerol and lactic acid are added andthoroughly stirred till homogeneous. The pH of the mix was adjusted toneutral. Cake Formulation INGREDIENT Weight (g) Wheat flour 100 Crystalsugar 90-110 Egg 115-125 Shortening 62-70 Calcium propionate 0.3-0.5Baking powder 0.3-0.5 Salt 0.3-0.5 Acetic acid 0.1-0.25 Water 5-15 mlEssence Lemon 2-2.5 ml Vanilla 2-2.5 ml Emulsifier composition 4-61. Along with flour calcium propionate, baking powder and salt weresifted.2. Fat and flour were mixed for 5 min in III speed (135 rpm) in mixer.3. Egg, crystal sugar and emulsifier/developed emulsifier system waswhipped for 5-6 min in III speed (135 rpm).4. The egg mixture was transferred to fat-flour mixture in three partswhile mixing for 3 min at I speed (59 rpm) till homogeneous.5. Finally essence, water and acetic acid were added and mixed at Ispeed (59 rpm) for 1 min.6. 425 g batter was scaled and the cake was baked at 180° C. for 1 h.

In an embodiment of the present invention, the emulsifiers selected maybe Distilled glycerol monostearate (DGMS), Poly glycerol monostrearate(PGMS), Sodium stearoyl-2-lactylate (SSL),Polysorbate-60 (PS-60) andSorbitan monostearate (SMS).

In an another embodiment of the present invention, Sodium dodeceylsulphate (SDS) and glycerol may be selected as stabilising agent for theemulsifiers composition thereof.

In yet another embodiment of the present invention, in the preparationof emulsifier composition, lactic acid may be selected as a protectiveagent against microorganisms.

In another embodiment of the present invention, in the preparation ofemulsifier composition, Distilled glycerol monostearate (DGMS), Polyglycerol monostrearate (PGMS), Sodium stearoyl-2-lactylate (SSL),Polysorbate-60 (PS-60), Sorbitan monostearate (SMS), Sodium dodeceylsulphate (SDS), glycerol and lactic acid may be added to water which isheated to 60° C. and stirred till homogeneous.

In still another embodiment of the present invention, the pH of theemulsifier composition may be adjusted to neutral.

One more embodiment of the invention provides an improved cakecomposition comprising the following ingredients parts by weight: a)Wheat flour  95-105 b. Crystal sugar  95-105 c. Egg 110-130 d.Shortening 60-70 e. Calcium propionate 0.25-1.25 f. Baking powder0.25-1.25 g Salt 0.25-1.00 h Acetic acid 0.05-0.25 i. Water  8-12 j.Essence Lemon  2.0-3.0-ml Vanilla 1.75-3.25-ml k. Emulsifier composition 4.0-12.0Evaluation of Cake Batter and Cakes:a) Evaluation of Cake Batters:

-   -   1. Batter density- the batter density of different batters        containing individual emulsifier and emulsifier composition was        calculated by:        ${{Batter}\quad{density}\quad\left( {g\text{/}{cc}} \right)} = \frac{{Weight}\quad{of}\quad{batter}}{{Volume}\quad{of}\quad{container}}$    -   2. Microscopic examination- Cake batters prepared with different        individual emulsifier and developed emulsifier composition along        with control were examined under Phase Contrast Microscope        (Olympus Model BX 40) magnification 10× for incorporation of air        cells.        b) Evaluation of Cake:        1. Volume: The volume was measured by the rape-seed displacement        method.        2. Specific volume of cake: Volume of cake was taken and weight        was noted.        -   Ratio of volume to weight gives the specific volume:            ${{Specific}\quad{volume}\quad\left( {{ml}\text{/}g} \right)} = \frac{{Volume}\quad{in}\quad{ml}}{{Weight}\quad{of}\quad{the}\quad{cake}\quad{in}\quad g}$    -   3. Sensory evaluation: The bar cake was evaluated by a panel of        judges. The score card for evaluation is given below:

Score Card for Sensory Evaluation of Cake

Parameter Score 1. Crust color Pale brown, Golden brown, dark brown 2.Crumb cells  a. Uniformity 10  b. Size 10  c. Cell wall thickness 10 3.Grain 10 4. Texture  a. Moistness 10  b. Tenderness 10  c. Softness 205. Crumb color 10 6. Flavor 10 Total 100

-   d. Texture studies: Texture studies were carried out using “Texture    Analyzer” (Stable Micro System). Four samples of 1-inch thickness of    cake were used for recording texture. The set parameters of the    instrument were: speed of plunger −100 mm/min and load cell −5 Kg.    Force required to bring 25% compression was recorded and average of    4 values was taken.

The following examples are provide for illustration only and should notbe construed to limit the scope of the invention. Cake FormulationINGREDIENT Weight (g) Wheat flour 100 Crystal sugar 100 Egg 120Shortening 66 Calcium propionate 0.5 Baking powder 0.5 Salt 0.5 Aceticacid 0.2 Water 10 Essence Lemon 2.5 ml Vanilla 2.5 ml1. Along with flour calcium propionate, baking powder and salt weresifted2. Fat and flour were mixed for 5 min in III speed (135 rpm) in mixer3. Egg, crystal sugar and emulsifier/developed emulsifier system waswhipped for 5-6 min in III speed (135 rpm)4. The egg mixture was transferred to fat-flour mixture in three partswhile mixing for 3 min at I speed (59 rpm) till homogeneous5. Finally essence, water and acetic acid were added and mixed at Ispeed (59 rpm) for 1 min6. 425 g batter was scaled and the cake was baked at 180° C. for 1 hThe physical characteristics of the cake are as follows: cake-weight380.10 g; volume 1300 cc, specific loaf volume 3.42 cc/g, batter density0.93 g/cc and texture 1430 g. the overall sensory score was 70.5 out of100 (Table 1).

EXAMPLE 1 EXAMPLE 2

Cake Formulation Weight (g) Wheat flour 100 Crystal sugar 100 Egg 120Shortening 66 Calcium propionate 0.5 Baking powder 0.5 Salt 0.5 Aceticacid 0.2 Water 10 Essence Lemon 2.5 ml Vanilla 2.5 ml Emulsifiercomposition 2.01. Along with flour calcium propionate, baking powder and salt weresifted2. Fat and flour were mixed for 5 min in III speed (135 rpm) in mixer3. Egg, crystal sugar and emulsifier gel was whipped for 5-6 min in IIIspeed (135 rpm)4. The egg mixture was transferred to fat-flour mixture in three partswhile mixing for 3 min at I speed (59 rpm) till homogeneous5. Finally essence, water and acetic acid were added and mixed at Ispeed (59 rpm) for 1 min6. 425 g batter was scaled and the cake was baked at 180° C. for 1 h.The physical characteristics of the cake are as follows: cake weight 380g; volume 1560 cc, specific loaf volume 4.10 cc/g, batter density 0.87g/cc and texture 1175 g. The overall sensory score was 83 out of 100(Table 1).

EXAMPLE 3

Cake Formulation Weight (g) Wheat flour 100 Crystal sugar 100 Egg 120Shortening 66 Calcium propionate 0.5 Baking powder 0.5 Salt 0.5 Aceticacid 0.2 Water 10 Essence Lemon 2.5 ml Vanilla 2.5 ml Emulsifiercomposition 5.01. Along with flour calcium propionate, baking powder and salt weresifted2. Fat and flour were mixed for 5 min in III speed (135 rpm) in mixer3. Egg, crystal sugar and emulsifier/developed emulsifier system waswhipped for 5-6 min in III speed (135 rpm)4. The egg mixture was transferred to fat-flour mixture in three partswhile mixing for 3 min at I speed (59 rpm) till homogeneous5. Finally essence, water and acetic acid were added and mixed at Ispeed (59 rpm) for 1 min6. 425 g batter was scaled and the cake was baked at 180° C. for 1 hThe physical characteristics of the cake are as follows: cake weight 380g; volume 1880 cc, specific loaf volume 4.94 cc/g, batter density 0.80g/cc and texture 950 g. the overall sensory score was 93 out of 100(Table 1).

EXAMPLE 4

Cake Formulation grams Wheat flour 100 Crystal sugar 100 Egg 120Shortening 66 Calcium propionate 0.5 Baking powder 0.5 Salt 0.5 Aceticacid 0.2 Water 10 Essence Lemon 2.5 ml Vanilla 2.5 ml Emulsifiercomposition 9.01. Along with flour calcium propionate, baking powder and salt weresifted2. Fat and flour were mixed for 5 min in III speed (135 rpm) in mixer3. Egg, crystal sugar and emulsifier was whipped for 5-6 min in IIIspeed (135 rpm)4. The egg mixture was transferred to fat-flour mixture in three partswhile mixing for 3 min at I speed (59 rpm) till homogeneous5. Finally essence, water and acetic acid were added and mixed at Ispeed (59 rpm) for 1 min6. 425 g batter was scaled and the cake was baked at 180° C. for 1 h.The physical characteristics of the cake are as follows: cake weight 381g; volume 1630 cc, specific loaf volume 4.27 cc/g, batter density 0.80g/cc and texture 1120 g. The overall sensory score was 88 out of 110(Table 1).

The physical appearance and Photomicrographs of control cake and cakeprepared with emulsifier composition is shown in FIG. 1. TABLE 1 Effectof emulsifier composition on the characteristics of cake Specific loafBatter Weight Volume volume density Texture* Total Score (g) (cc) (cc/g)(g/cc) (g, force) (100) Example 1 380.10 1300 3.42 0.93 1430 70.5(Control) Example 2 380.0 1560 4.10 0.87 1175 82.0 (EmulsifierComposition - 2%) Example 3 380.0 1880 4.94 0.80 950 93.0 (EmulsifierComposition - 5%) Example 4 381.0 1630 4.27 0.83 1120 88.0 (EmulsifierComposition - 9%)*Force required for 25% compression measured using texture analyser.

Emulsifier composition in general brought about a desirable decrease inbatter density when compared to the control. The batter density of thecontrol was 0.93 g/cc whereas the batter densities of cake batter withemulsifier composition at 2, 5 and 9% levels were 0.87, 0.80 and 0.83g/cc respectively. The cake batter with emulsifier composition at 5%level had the lowest density of 0.80 g/cc showing that the batter waslight and fluffy owing to good air incorporation and this was reflectedin the volume of the cake.

The photomicrographs of the control and emulsifier composition at 5%level were studied. The cake batter showed less number of uneven sizedair bubbles (FIG. 1). The cake batter with emulsifier compositionpossessed more number of air bubbles having uniform size and evendistribution in the fat phase.

The performance of emulsifier composition was compared with differentcommercially available cake gels. As evident from data in Table 2, theemulsifier composition improved the quality of cake to a greater extentthan the commercial cake gel with respect to specific loaf volume, crumbgrain and texture. TABLE 2 Effect of emulsifier composition andcommercial cake gels on the characteristics of bar cake Specific loafBatter Total Weight Volume volume density Texture* Score (g) (cc) (cc/g)(g/cc) (g, force) (100) Commercial Gel A 382.0 1610 4.21 0.87 1280 81.5Commercial Gel B 380.0 1680 4.42 0.84 1320 83.0 Commercial Gel C 381.01800 4.72 0.82 1020 89.0 Emulsifier composition 380.0 1880 4.94 0.80 95093.0*Force required for 25% compression measured using texture analyzer.

There was an increase in the specific loaf volumes of cake with the useof emulsifier composition. The specific loaf volume of the control was3.42 cc/g. The cake containing emulsifier composition at 5% level hadthe highest specific loaf volume of 4.81 cc/g as against the cakesprepared with 2 and 9% emulsifier composition. The texture of the cakesimproved with use of emulsifier composition. The control had a crumbfirmness value of 1430 g. All the cakes with emulsifier composition atvarying levels had lower crumb firmness value indicating soft texture.The crumb firmness values for cakes containing emulsifier composition atdifferent levels ranged from 950-1175 g (Table 1). The cake containingthe emulsifier composition at 5% level had the lowest crumb firmnessvalue of 950 g which showed that the cake had a very soft texture. Thecake had a good volume with golden brown crust, soft, tender, moistcrumb with fine air cells. This was reflected in the overall sensoryscore (Table 1) which highest 93 out of 100. The emulsifier composition(at 5% level) improved the overall quality of the cake than theindividual emulsifiers to great extent resulting in an excellent qualityof product.

The advantages of the present invention:

The following are the main advantages of the present invention:

-   1. Incorporation of the emulsifier composition in cake formulation    improves the following parameters when compared to the control:    -   (a) the crumb cell characteristics of the cake,    -   (b) the textural characteristics of the cake such as optimum        moistness, tenderness and softness, and    -   (c) volume and specific loaf volume of the cake.-   2. The baking of the cake is maintained the same. The baking time of    the cake is not decreased by removing the shortening agent.-   3. There is no replacement of fat while making the cakes. Hence,    there is substantial amount of cost savings.

1. An improved cake composition comprising the following ingredientparts by weight: a. Wheat flour 95-105 b. Crystal sugar 95-105 c. Egg110-130 d. Shortening 60-70 e. Calcium propionate 0.25-1.25 f. Bakingpowder 0.25-1.25 g. Salt 0.25-1.00 h. Acetic acid 0.05-0.25 i. Water8-12 j. Essence Lemon 2.0-3.0 ml Vanilla 1.75-3.25 ml k. Emulsificationcomposition 4.0-12.0.


2. The improved cake composition according to claim 1, wherein saidemulsification composition comprises 15.4 to 15.8 parts of Distilledglycerol monostearate (DGMS), 15.4 to 15.8 parts of Poly glycerolmonostrearate (PGMS), 1.0 to 1.4 parts of Sodium stearoyl-2-lactylate(SSL), 15.4 to 15.8 parts of Polysorbate-60 (PS-60), 15.4 to 15.8 partsof Sorbitan monostearate, 0.12 to 0.16 parts of Sodium dodeceyl sulphate(SDS), 5.0 to 7.0 parts of glycerol and 0.5 to 1.5 parts of lactic acidon 100 parts of water.
 3. The improved cake composition according toclaim 1, wherein said emulsification composition comprises 15.6 parts ofDistilled glycerol monostearate (DGMS), 15.6 parts of Poly glycerolmonostrearate (PGMS), 1.2 parts of Sodium stearoyl-2-lactylate (SSL),15.6 parts of Polysorbate-60 (PS-60), 15.6 parts of Sorbitanmonostearate 0.14 parts of Sodium dodeceyl sulphate (SDS), 6.0 parts ofglycerol and 1.0 parts of lactic acid on 100 parts of water.
 4. Theimproved cake composition according to claim 1, wherein the pH of saidemulsification composition is neutral.
 5. The improved cake compositionaccording to claim 1, wherein the incorporation of said emulsificationcomposition in the batter produces a decrease in batter density and anincrease in fine, uniform and evenly distributed air cells, resulting incakes with an increased specific loaf volume and a decreased crumbfirmness value.
 6. The improved cake composition according to claim 5,wherein the cake thus obtained has a crumb firmness value in the rangeof 950-1175 g.
 7. The improved cake composition according to claim 5,wherein the cake thus obtained has an overall sensory score of 93%. 8.The improved cake composition according to claim 1, wherein saidemulsification composition is prepared according to a process comprisingthe steps of: (a) mixing 15.4 to 15.8 parts of Distilled glycerolmonostearate (DGMS), 15.4 to 15.8 parts of Poly glycerol monostrearate(PGMS), 1.0 to 1.4 parts of Sodium stearoyl-2-lactylate (SSL), 15.4 to15.8 parts of Polysorbate-60 (PS-60) and 15.4 to 15.8 parts of Sorbitanmonostearate with 100 parts of water; (b) heating the aqueous solutionof step (a); (c) adding 0.12 to 0.16 parts of Sodium dodeceyl sulphate(SDS), 5.0 to 7.0 parts of glycerol and 0.5 to 1.5 parts of lactic acidto the heated mixture of step (b) and blending the same to obtain ahomogenous mixture, and (d) adjusting the pH of the mixture of step (c),and allowing the same to set to obtain the emulsifier composition. 9.The improved cake composition according to claim 8, wherein theemulsification composition is used to make cakes with improved crumbcell characteristics, volume and specific loaf volume and texturalcharacteristics such as optimum moistness, tenderness and softness. 10.The improved cake composition according to claim 8, wherein in step (a),15.6 parts of Distilled glycerol monostearate (DGMS), 15.6 parts of Polyglycerol monostrearate (PGMS), 1.2 parts of Sodium stearoyl-2-lactylate(SSL), 15.6 parts of Polysorbate-60 (PS-60) and 15.6 parts of Sorbitanmonostearate are added to 100 parts of water.
 11. The improved cakecomposition according to claim 8, wherein the water is heated to 60° C.,followed by the addition of emulsifier, SDS, glycerol, lactic acid whilestirring, and the pH of the mix is adjusted to neutral.
 12. The improvedcake composition according to claim 8, wherein in step (b), the aqueoussolution is heated to a temperature of 60° C.
 13. The improved cakecomposition according to claim 8, wherein in step (c), 0.14 parts ofSodium dodeceyl sulphate (SDS), 6.0 parts of glycerol and 1.0 parts oflactic acid are added to the hot aqueous solution of step (b).
 14. Theimproved cake composition according to claim 8, wherein theincorporation of emulsifier composition in the batter produces adecrease in batter density and an increase in fine, uniform and evenlydistributed air cells, resulting in cakes with an increased specificloaf volume and a decreased crumb firmness value.
 15. The improved cakecomposition according to claim 8, wherein the cake thus obtained has acrumb firmness value in the range of 950-1175 g.
 16. The improved cakecomposition according to claim 8, wherein the cake thus obtained has anoverall sensory score of 93%.